Cut a small portion off the bottoms of each tomato so they will sit on a try without rolling. slice off the tops of each tomatoes and scoop out centers with the small end of a melon scope to make a hollow yet sturdy shell; discard centers. TIP: Turn cherry tomatoes upside down and use the bottom for the top when stuffing. This keeps them standing straight.
Invert tomatoes onto damp paper towels and cover with plastic wrap. Refrigerate until ready to fill.
Using a small spoon, fill each tomato with about 1 teaspoon of the filling of your choice. Refrigerate until ready to serve. Remove from refrigerator 15 minutes before serving.
Stuffed Cherry Tomatoes Recipe: https://whatscookingamerica.net/appetizers/stuffedcherrytomatoes.htm